Amish Dinner Rolls
Amish Dinner Rolls requires approximately 4 hours and 20 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 208 calories, 6g of protein, and 6g of fat per serving. This recipe serves 16 and costs 27 cents per serving. 238 people found this recipe to be scrumptious and satisfying. A mixture of active yeast, water, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by King Arthur Flour. With a spoonacular score of 34%, this dish is rather bad. Users who liked this recipe also liked Amish Dinner Rolls, Amish Dinner Rolls, and Amish Potato Rolls.
Servings: 16
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
2 1/2 teaspoons instant yeast or active dry yeast
*1 medium-to-large baking potato will yield 8 ounces of mashed potato.
6 tablespoons softened butter
2 large eggs
1 cup unseasoned mashed potatoes, lightly packed*
2 teaspoons salt
1/3 cup sugar
4 1/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup lukewarm water (water in which the potatoes were boiled, if possible)
Equipment:
bread machine
plastic wrap
bowl
oven
frying pan
Cooking instruction summary:
To make the dough: Mix and knead all of the ingredients together by hand, mixer, or bread machine set on the dough cycle to make a smooth, soft dough.Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so. Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.Place the rolls in a lightly greased 9" x 13" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350F.Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
Step by step:
To make the dough
1. Mix and knead all of the ingredients together by hand, mixer, or bread machine set on the dough cycle to make a smooth, soft dough.
2. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so. Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.
3. Place the rolls in a lightly greased 9" x 13" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350F.
4. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.
5. Remove them from the oven, and turn them out of the pan onto a rack.
6. Brush with melted butter, if desired.
7. Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
Nutrition Information:
covered percent of daily need
